Equipment
Ingredients
Onion Mixture
- 27 g unsalted butter, melted
- 100 g red onion, finely chopped
- 3 g fresh chives, chopped
- 3 g fresh parsley, chopped
White Sauce and Base
- 41 g unsalted butter
- 3 g cornflour
- 16 g all-purpose flour
- 100 ml whole milk
- 35 g stilton cheese, crumbled
- 3 egg yolks
- 3 egg whites
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 502 kcal
- Protein
- 16 g
- Carbohydrates
- 16 g
- Fat
- 42 g
- Fiber
- 1 g
- Sugar
- 5 g
- Sodium
- 317 mg
- Saturated Fat
- 24 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 383 mg
- Potassium
- 316 mg
- Calcium
- 211 mg
- Iron
- 1.4 mg
- Magnesium
- 24 mg
- Phosphorus
- 255 mg
- Zinc
- 1.5 mg
- Vitamin A
- 409 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 2.2 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 28 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.56 mg
- Niacin
- 0.8 mg
- Folate
- 77 mcg
- Water
- 157 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F). For fan-assisted ovens, use 180°C (350°F).
Combine 27g melted butter and chopped red onion in a saucepan over medium heat.
Remove the pan from the heat and stir in the chopped chives and parsley.
Set the onion mixture aside to cool for 3 minutes.
In a separate saucepan, melt 41g of butter over medium-low heat.
Whisk in the cornflour and plain flour to form a thick paste.
Slowly pour in the milk while whisking constantly until the sauce is smooth and thick.
Add the crumbled Stilton cheese and stir until fully melted into the sauce.
Remove the sauce from the heat and whisk in the egg yolks.
Allow the cheese sauce to cool for 2 minutes.
In a large clean bowl, whisk the egg whites until they form stiff peaks.
Gently fold the cooled cheese sauce into the whisked egg whites using a spatula.
Fold the cooled onion and herb mixture into the soufflé base until just combined.
Grease two ramekin dishes with a small amount of additional butter.
Divide the soufflé mixture evenly between the prepared ramekins.
Place the ramekins on a baking tray and bake for 8 minutes.
Serve the soufflés immediately in the ramekins.
Chef's Notes
- Ensure the onion and cheese mixtures are sufficiently cooled before adding to the egg whites to prevent the eggs from cooking or deflating.
Storage
Troubleshooting
Soufflé did not rise
Cause: Egg whites were deflated during folding or were not beaten to stiff peaks.
Fix: Cannot be fixed once baked.
Prevention: Ensure the bowl is grease-free before whisking whites and fold very gently with a spatula.
Soufflé collapsed prematurely
Cause: The oven door was opened during the baking process, causing a temperature drop.
Fix: Cannot be fixed.
Prevention: Do not open the oven door until the timer is finished.
Cultural Context
The soufflé, a cornerstone of French haute cuisine, originated in the early 18th century. Its name comes from the French verb 'souffler,' meaning 'to blow' or 'to puff up,' a perfect description of its airy, delicate texture. Originally a sweet dish, savory versions like this cheese and tomato soufflé gained popularity for their elegant presentation and sophisticated flavor.
